Turkey and Cheese Manicotti inspired by the incredible Giada De Laurentiis!! This is the most amazing Manicotti in the world – and will be a new Family Favorite in your house guaranteed! A great dish to make ahead of time (or in steps) and either refrigerate or freeze for later.
2 tsp Olive Oil
1 chopped Onion
1 lb ground Turkey or Beef
14 Manicotti (8oz package)
1 container (15oz) Part-Skim Ricotta
3 cups of shredded Mozzarella
1 cup grated Parmesan
2 tbsp chopped Parsley
2 Garlic cloves, minced
3 cups Marinara Sauce
Salt & Pepper
- Heat 1 tsp of Olive Oil, Onion, and Ground Turkey. Season with Salt and Pepper. Sauté until Turkey is brown and Onion is translucent, about 5 minutes. Remove from heat and cool.
- Brush 1 tsp of Olive Oil over a large baking sheet. Cook the Manicotti in a large pot of boiling water until slightly softened (if they get too soft you’ll have trouble stuffing them), so only cook about 5-7 minutes. (I cook only 7 Manicotti at a time) Using a slotted spoon, transfer the Manicotti from the pot to the oiled baking sheet.
- Meanwhile, in a large bowl combine the Ricotta, 2 cups of Mozzarella cheese, 1/2 cup of Parmesan, and Parsley. Add the Garlic, Salt, and Pepper to taste, and mix. Stir the cooled meat mixture into the cheese mixture.
- Preheat the oven to 350 degrees F.
- Prep a 13 x 9 inch baking dish with non-stick cooking spray. Spoon Marinara sauce into the baking dish to just coat the bottom of the dish. Fill the Manicotti with the cheese-meat mixture. Arrange the stuffed pasta in a single layer in the prepared baking dish. Spoon the remaining sauce over the Manicotti.
- Sprinkle the remaining 1/2 cup Mozzarella and 1/2 cup Parmesan over the stuffed pasta. Bake uncovered until heated through and the sauce bubbles on the sides of the dish, about 30-35 minutes*. Let the dish stand for 5 minutes before serving.
*If frozen, bake for about 1 hour.
Pair with an awesome glass of red wine and Enjoy!